(Vegan) Apple and Butternut Squash Soup with Walnuts and Marjoram

(Vegan) Apple and Butternut Squash Soup with Walnuts and Marjoram

Ingredients

Serves 6

Soup

2 tablespoons olive oil

1 medium onion, chopped

1 tablespoon freshly grated ginger

1 lb / 453 gr butternut squash, peeled and cut into 1-inch chunks

2 medium apples (I used Golden delicious), peeled and cut into 1-inch chunks

2 cups / 500 ml vegetable broth

½ teaspoon ground black pepper

1 cup walnuts halves or pieces

Few sprigs of marjoram

Directions

Soup

Melt butter in a large pot over medium-high heat. Add onion and sauté until translucent, about 6 minutes. Add ginger and sauté for 30 seconds, until fragrant.

Add butternut squash and apple and sauté for 2 minutes.

Add vegetable broth and ground black pepper, bring to a boil, lower to a simmer and cook for 15 to 20 minutes or until the butternut squash is cooked through.

Remove from the heat and puree with an immersion blender.

Take a taste and adjust seasoning as needed (I added 1 teaspoon of salt).

Serve soup in bowls topped with walnuts and fresh marjoram.